1 cup organic soy milk
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 cup plain wholemeal flour
1 tsp baking powder
½ tsp salt
3 tbsp coconut sugar
1 tbsp coconut oil
1 tbsp peanut butter, to serve
1 tbsp maple syrup, to serve
½ cup strawberries, to serve
Whisk the soy milk, vinegar and vanilla together in a medium size bowl.
Sift the flour and baking powder into a large bowl then stir together with the salt and sugar. Make a well in the centre and pour in the soy milk mixture. Whisk thoroughly until all combined.
Heat a large, non-stick frypan on medium heat and add the coconut oil. Pour 2 tablespoons of batter for each pancake.
Cook on each side for 1 minute or until bubbles appear then flip over and cook the other side.
Repeat until you have used all the batter.
Serve warm with peanut butter, maple syrup and strawberries.